Estimated Nutrition (whole recipe, rough)
113
Calories
2g
Protein
1g
Fat
28g
Carbs
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Raspberry | 1 cup (123g) | 64 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Currant | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one pint of currant juice to every two quarts of raspberries
- a pound of sugar
- two quarts of raspberries
Directions
1
Allow one pint of currant juice to every two quarts of raspberries. Boil the berries and juice together, and when somewhat reduced add the sugar, which has already been weighed, a pound of sugar for every pound of berries, and the same for every pint of currant juice. Stir constantly and boil until quite thick.
By Shutt, William E., Mrs., [from old catalog] comp ·
Recipe sourced from
internet_archive